• Melt butter in a pan over medium heat. Add the chopped onion and sauté until translucent.
• Stir in the flour and cook for 2 minutes, ensuring it doesn’t brown.
• Gradually pour in the milk, stirring continuously, and cook on medium-low heat until the sauce thickens to a creamy consistency.
• Add the shredded chicken and mix well.
• Season with salt, black pepper, red chili flakes, and white pepper. Stir to combine, then turn off the heat.
• Fold in the chopped coriander and let the filling cool completely.

Assembling the Puff Pastries

• Thaw the puff pastry sheets and use a sharp knife to cut them into 6cm (2.4") squares. A blunt knife may press the edges, affecting how the pastry rises.
• Line a baking tray with parchment paper. Place one puff pastry square on the tray and brush it with egg wash.
• Layer a second puff pastry square on top, brush with egg wash, and add 1–2 tablespoons of the prepared chicken filling.
• Place a third puff pastry square over the filling and press down gently.
• Use a fork to seal the edges, then brush the top with a final coat of egg wash.
• Sprinkle sesame seeds on top. You can use black, white, or a mix of both.
• Repeat the process for the remaining patties, ensuring they are arranged in a single layer with enough space between them.

Baking

• Refrigerate the assembled patties for 15 minutes while preheating the oven to 200°C (390°F).
• Bake for 15–20 minutes until golden brown and puffed. Open the oven door once during baking to rotate the patties for even coloring.
• Serve hot and enjoy!